lancastermike

Just seems smart. ← It makes good sense as Chris says. I always add the base fist. That is how I learned to do it when I was a bartender. I do the same at home these days. Perhaps I should change as the logic here seems sound. How about you pros? What do you add first?

I also use the wet it down and grill method, however I will peel the husk back and clean off the silk. Than bring the husk back up around the corn. You can soak it as others suggest or I just spray it down and grill it up. If your corn is fresh,and I'm sure Susan's is, it won't take long. Grilling it after it is husked works well too. Just need to be a bit more vigilant to prevent burning. This method will give the corn a bit of char flavor. Another method I have seen used is to soak up a hunk of burlap and wrap the corn in the burlap and grill up the whole thing spraying the burlap if necessary.

We keep our cheaper heavier in the freezer as well. Really because they are sturdier than any other reason. We do indeed have some much nicer thin glasses that mostly reside on the shelf. If using them I just give them a nice ice bath before pouring. The fancy glasses are a nice part of enjoying a cocktail, but I hate to loose one in the freezer.

BBQ=McCord?

This may be too late for any help, but will she eat red sauce Italian? One possibility may be Lombardo's in Lancaster. Certainly plenty of pasta and they have chicken as well. They would give her unsauced pasta and chicken if she wanted that. Nothing exceptional there for the other diners, but it may work for you. Sorry I did not see your post sooner. Lombado's

And I wondered the same. Would the distiller be trying to unload it? Whiskey is different than wine and Wild Turkey is Wild Turkey. I'm no expert, but perhaps there is stock the distiller needs to move out. It remains a mystery to me, but I certainly bought some.

I believe tending bar to be a great part-time job and less so a full time one. I have done both and found working part-time for some extra cash to be a great thing. Unless one has a specific high value trade, part-time bar tending offers a great rate of pay. When I tended bar for a living, as I got older, I started to think about health insurance, paid vacation, retirement plans and other things that most bartenders will never see. For these, and other reasons, I gave bar tending up as a full time job. So, if you can get the right spot, I would say yes indeed. But would not encourage you to quit your day job.

So whats the word s'kat? You finally make it to Meridian 42 this year? Red sky? I saw the pics on your blog from the Currituck BBQ Co. Any good? I have always been of the opinion that OBX BBQ, basically, sucks. The little place in Corolla Village is not bad. The other places, eh. Congats on the new gig with the paper. But give us the s'kat lowdown on your vacation. We will be heading for Whalehead soon and want to hear what's up in the hood.

Glad they turned out good for you, Melissa. Seems my recollection and your cook matched up. I served them whole, did not pull the pork as I would with a butt.

My first smoker was a ventless Brinkman. I never really could effect good temp control with it. It may be possible to do so as many people use them. I just could never get it to work for me. It later got trashed when I got the WSM.

You need to give yourself several hours for them. I always hesitate to give time estimates. When I first started smoking meat I asked when would it be done. I got a reply, that I considered snide at the time, that it is done when it is done. I know now the meaning of that. Every one can be different. The country style ribs still have all the fat and tissue to break down. So, as I recall they were on the smoker for close to 4 hours. Clearly they will not take as long as a 16 lb pork butt, but they still need some time.

I do not have hot coals standing by. If I ever do need to add coals, which is very rare using the WSM, I will just toss them in, or fire up a few in the chimney and than add them. Minor temp variations are nothing to worry about. There are those that do eschew the adding coals to the fire that have not been started first for flavor issues. I always fire the WSM with a Minion start, that is a ring full of charcoal with some hot ones dumped on top. I know some claim this affects taste. I do not find that to be so.

We were in town for the Phillies games on Friday, and a fine job they did. After enjoying the fireworks we went back to the Westin and went out for a drink and some food. We ended up at Nodding Head and were very glad we did. Sampled most of the beers and I found the Summit Double IPA to be the best. The Grog was a hit as well As to the food, the Fish & Chips was perfect. A nice piece of flaky white fish fried perfectly. This was really good, as good as I have ever had. Others had burgers and our resident non-meat eater raved about the polenta puttanesca Nice beer, nice food and a good place to drown our sorrows of the Phils dropping tow to the Mets. Also got us out of the hotel which was lousy with Mets fans

We were in today and the place was just jammed with members of the NEA convention. Just about all of the food vendors were just mobbed. The noble educators seemed particularly enthralled with the Amish section. I could have used some of the techniques mention above for crowd management. My baguette from Le Bus could have been used to prod along gawking teachers. Did manage a little shopping but the mob chased us out into Chinatown.

We were at out local farm market yesterday, Funk's Farm Market, and indeed the corn is here. Their goal is to have it by the Fourth of July so your timing guess makes sense. It is started in plastic tunnels to get it ready this soon. They also now have early tomatoes. We went to Washington Boro, were Lancaster County's best tomatoes come from and found a few. They are, of course, started under plastic as well, but they were good and ripe with nice flavor. Also got some wonderful black raspberries. Season is short for the black raspberries and they were perfect. I also just finished my breakfast of half a honeydew melon I go at Funks. This was not a local product, melon season is not yet here, but is was the best honeydew I have ever had. Not sure of the origin of this gem, but it was great.

When i need buttermilk for baking the stores here don't sell it in less than a quart. So it sits and sits in there till I finally toss it. Happens every time. I have never finished a quart of buttermilk

I use 2oz gin, and one-half oz. each of lemon juice and Luxardo.

I picked up my bottle of Mae de Ouro that I SLO just yesterday. Used it to make caipirinhas and all I can say is Vaca Holy, which Google tells me is Holy Cow in Portuguese. I had been using the 51. What an amazing difference. It would also be fine to sip on its own. The year in the oak did wonderful things for this. It really is a entirely different product than the 51. The 51 would be like sipping kerosene. I am truly sorry I waited so long to get this. Caipirinhas are our favorite warm weather drink. I am looking forward to trying some of the other drinks that folks have posted.

I have been seeing Vanilla Zero around in the markets for a few weeks. Today I saw my first single for sale and I had to try it. I got a 20oz bottle. It was ok, better than the old Vanilla Coke I lambasted. Still, I doubt it will be anything I try again. The flavoring with the Zero tastes funny to me. It had a sort of vanilla after taste that was really pretty pleasant. Still, I think that vanilla just may not be the best with Zero. I have not tried the new Vanilla Coke, and most likely won't

Michael, It is a central PA specialty and am not shocked to hear you have not heard of it. Here's a link to the site of one of the larger producers. It talks about this wonderful stuff. Seltzers

Yours are right out of the cyro, and the one from the bullet site have been in the air for a while, which makes them appear darker. When I take ribs out of cyro they look very much like yours in color. Are hogs fed and raised and butchered differently in your country and North America? I dunno, but that is a possibility. I agree with Arne that your first bunch seemed overcooked. I do not have a convection oven and can't comment on that. The smoke convection in the WSM is a natural one, nor fan driven like a convction oven. Not sure if that is a good analogy. I like the virtualbullet site as well, but I think some folks there are way too analytical. Smoking logs and all that stuff are not for me. Cook em up, and eat em up. You will find your way to make them the way you like. As to the use of foil, I have done both. I know that lots of competition smokers use foil. I have found that if I am not in a hurry they finish fine one the smoker. I do like to give them just a few minutes on the hot grill to crisp up before service

You said it there, Sandy. Just yesterday I had a sweet bologna sandwich with Muenster cheese and a good slathering of Zatarains creole mustard for lunch. My Dear Lord!! Still one of my favorite meals, ever. Recently when the famous confectioner, Dr. Beal, visited our area and requested tips I told her she needed to try sweet bologna. She did and loved it. I do also think it possible that some may have got back into Canada, however I can't confirm that. As to other items not much is better than GOOD pastrami. I like good salami and cappacola ham on my subs.

Within a mile or so of my house is Cherry Hill Orchard. Guess what they sell? Well, not yet anyway, her in Lancaster County PA. But soon. My late father, Charlie, loved to go pick cherries. I just let them do the pickin. I mostly go for the sour pie cherries. I get a bunch that I pit and freeze to provide the filling for holiday season pies. They certainly do have sweet cherries and I like them out of hand. They have also proved a great source of fruit woods, apple, peach, cherry, for my smoking obsession.

My first smoker was a Brinkman charcoal fired cheap-o. It was ok, but there was no way to really regulate the temps. I used it a few times than just got rid of it. Later I bought a WSM and it was a revelation to me. A wonderful device for smoking all sorts of things in all sorts of weather. I respect rigs like marinades. And I know people who use guru's with their WSM. But to me, a guru is overkill. I have no trouble maintaining a good steady temp in the WSM just by using the vents and being aware of wind and ambient temps. I am always happy with my results. I look at the weber virtual bullet site and see all the modifications guys have made. I enjoy looking at them, but for me, it works just fine the way it came ← Mike, You and I are pretty much on the same page about running the vents and external temps and winds. I would run the Bandera to cook everything from sweet peppers, fruit, fish, and all types of cue. What got my imagination up about this rig was it's ability to hold low temps for long periods of time. I had a chance to grab a Meadowcreek TS-60 cooker. You can see it here I had to pass on it because of it's width. In other words I would have to take down a fence (including poles) to get it in the yard. I opted for this rig to play outside of the 'cue arena with things like jerky, bacon, bratwurst, and even messing with variations of chipotle and pimenton' along with smoking cheeses. I can use this as a curing cabinet without smoke (and heat) and can even run it indoors to do it. ← And that makes total sense. Cold smoking is entirely different from the hot smoking I do. I guess people have modified the WSM for cold smoking, but in the original configuration it is NOT a cold smoker

My first smoker was a Brinkman charcoal fired cheap-o. It was ok, but there was no way to really regulate the temps. I used it a few times than just got rid of it. Later I bought a WSM and it was a revelation to me. A wonderful device for smoking all sorts of things in all sorts of weather. I respect rigs like marinades. And I know people who use guru's with their WSM. But to me, a guru is overkill. I have no trouble maintaining a good steady temp in the WSM just by using the vents and being aware of wind and ambient temps. I am always happy with my results. I look at the weber virtual bullet site and see all the modifications guys have made. I enjoy looking at them, but for me, it works just fine the way it came